Mini lemon cheesecake:

Name: Mini lemon cheesecake:
Cuisine: British
Ingredients: 🌻For The Biscuits base :; 150 g digestive biscuits; 60-70 g. melted butter; Silicon cupcake mould or disposable cupcake or you can use round cake tin; 🌻For the Cheesecake:; 2 tubs (200 g) Cream Cheese or Philadelphia cheese; 50 g icing sugar; 2 lemons juice + zest; Splash double cream (if your cheesecake seems runny, add more of this and stir it to incorporated well

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This no bake creamy mini cheesecakes is so simple and perfect for a small crowd!

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This no bake creamy mini cheesecakes is so simple and perfect for a small crowd!

Saved

Ingredients

🌻For The Biscuits base :
150 gdigestive biscuits
60-70 g.melted butter
Silicon cupcake mould or disposable cupcake or you can use round cake tin
🌻For the Cheesecake:
2 tubs (200 g)Cream Cheese or Philadelphia cheese
50 gicing sugar
2lemons juice + zest
Splashdouble cream (if your cheesecake seems runny, add more of this and stir it to incorporated well

Saved

Steps

1

Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure lemon juice & zest is well mixed.
2

Heat up your butter until it is melted (you can use microwave or stove)
crush your biscuits into tiny pieces in chopper and put them in a bowl and mix in your melted butter.
3

Press your biscuit base into moulds (you can use cake cases or cupcake mould.
Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds.
Enjoy ! ❤️